Description
Creamy plant-based coleslaw without oil or dairy! Cabbage and carrot mixed with an almond milk yogurt dressing with pops of pineapple and dried cherry.
Ingredients
Vegan Coleslaw
- 2 carrots, julienned
- 1/2 cup finely shredded purple cabbage
- 1/2 cup finely shredded green cabbage
- 1 cup fresh pineapple, diced
- 1/4 cup Eden Foods dried cherries
Yogurt Dressing
- 1/2 cup unsweetened almond milk yogurt
- 2 TBSP rice vinegar
- 1 TBSP lemon juice
- 1/2 TBSP tahini
- 2 tsp Tamari lite
Instructions
- Wash, chop, and slice the cabbage, carrots, and pineapple.
- Adding all ingredients for the yogurt tahini dressing to a bowl and whisk it with a fork until it’s smooth and creamy. Refrigerate the dressing until it’s ready for use.
- Add all of the slaw ingredients to a bowl then pour on dressing and toss everything to combine. Fold in the pineapple and cherries and toss again to evenly distribute them. Serve the slaw immediately or refrigerate it for ~30 mins to allow the flavors to meld.
- The slaw is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Side, Salad
- Method: Hand-mix
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free, Refined Sugar-Free